Perfect for BBQ’s, the classic potato salad can be made a bunch of different ways. Of all the variations this is my favourite, it hits all the flavour and texture spots and the kids love it too!
Ingredients can be easily swapped around – if you are vegan, opt for vegan ingredients, take out the bacon and eggs, and add things like red onion, pickles and caramelised leeks for more flavour.
Ingredients:
750g baby organic potatoes (sweet and full of flavour)
2 organic eggs
3 organic celery stalks
2 bacon rashers
1/2 cup of fresh herbs (flat-leaf parsley & chives)
1 tablespoon of apple cider vinegar
Optional: 1/2 red onion finely chopped (soak the onion in water for 15 minutes prior, to make sure it doesn’t overpower the salad)
Dressing:
1/3 cup of organic fresh sour cream
1 tablespoon of yellow mustard
1/4 cup of light mayonnaise
Salt & pepper
Method:
1. Scrub clean the potatoes, cut into bite-size pieces (half or quarter depending on size) and cook in a saucepan of boiled water with a few pinches of salt for approximately 25 minutes.
Whilst the potatoes are cooking:
2. Fry the bacon rashers in a pan until cooked through then take them out of the frypan and cut into small pieces.
3. Hard boil 2 eggs in a saucepan for approximately 10 minutes, place into a bowl of cool water and peel the shells. Slice the boiled eggs and set them aside.
4. Slice the celery stalks into small pieces.
5. When your potatoes are cooked (check with a fork), drain and place them into a large bowl of ice water to stop them from cooking, then slowly peel the skin off the potatoes (or keep them on if that’s what you prefer). Drizzle the apple cider vinegar over the potatoes.
6. Add the potatoes, bacon pieces, celery and eggs into a serving bowl or platter and slowly stir through the dressing and herbs.
Serve warm, or if you are making this ahead of time, make a double batch of dressing as you may need to add a little more before serving.
A drizzle of lemon gives a lovely zesty finish to this dish too, if that’s what you like. 🍋
